Slow Roasted Lamb Shank with Mixed Green Mashed Potato

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the marinade
1/2 medium
Green chilli - de-seeded and finely chopped
1/2 medium
Red chilli - deseeded and finely chopped
1 tsp
Hot paprika
1 tsp
Oregano
1/2 tsp
Cumin seeds
1 whole
Cinnamon stick
2 large
Garlic clove - peeled and finely chopped
1 Twist
Salt and pepper
1 Splash
Olive oil
2 .
For the lamb
2 medium
Lamb Shank
2 tbsp
Olive oil
1 large
Carrot - peeled and sliced
1 large
Red onion - peeled and finely sliced
1 whole
Bay leaf
500 ml
Red wine
300 ml
Chicken stock
3 .
For the mash
350 grams
White potato - peeled and sliced
1/2 medium
Courgette - grated
1 medium
Leek - finely chopped
30 grams
Salted butter
1/2 tsp
Dried mint
1 Twist
Salt and pepper
Slow Roasted Lamb Shank with Mixed Green Mashed Potato
  1. Mix together all the marinade ingredients and rub it all over the lamb shanks. Place each one in a bag with their own cinnamon stick (snap the one you have in half), tie and leave to marinate on the fridge for at least 1 hour, preferable over night
  2. Pre-heat the oven to 160’C
  3. In a large casserole dish, heat the olive oil and brown the lamb shanks in them until coloured on all sides. Add the carrots, bay leaves and brown for another minute or 2. Add the remaining ingredients, bring to the boil and simmer for 10 minutes until reduces by about 1/3, cover and place in the oven to cook for 3 hours, turning occasionally.
  4. Half an hour before the lamb is due to come out, boil the potatoes in salty water for 20 minutes, or until soft
  5. Meanwhile – fry the leeks and courgette in 25g butter until they are soft. Once cooked, mash the potatoes with 25g butter until light, fluffy and with no lumps. Beat in the green vegetables and season to taste.
  6. When the lamb is cooked, remove the shanks and cover with foil for 5 minutes
  7. Whiz the remaining vegetable and liquid with a blender, strain through a thin sieve and heat return the remaining liquid to a low heat for 2 minutes to warm through
  8. Plate the potato and the lamb shanks, drizzle with the sauce and thoroughly enjoy!

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